CORIANDER CHUTNEY | KOTHAMALLI CHUTNEY - FOR IDLI , DOSA
Coconut Coriander Chutney-
This is a simple and flavorful chutney prepared with coconut and coriander leaves. This goes very well with Idli or Dosa. Coconut Chutney is a versatile chutney and a popular side dish served in South Indian Breakfast as it goes well with Idli, Dosa, Upma, Pongal and also with snacks like vadai , pakoda's . For this chutney we use coconut, pottukadalai and green chillies as the main ingredients.Now we are going to make a slight twist to this coconut chutney by removing one ingredient , pottukadalai and adding one ingredient i.e., coriander leaves that lifts the taste of the chutney to a different level. Now let's see how to prepare this chutney
Step 1 : Grate the coconut and keep it aside.
Step 2 : Clean the coriander leaves, green chillies, take a small piece of ginger and remove its skin
Step 3: Take a small pinch of tamarind and soak it in boiling water. Allow it to rest for a while and the extract the juice from it as we are going to use it in this chutney . If you are already having the extract then you can add 2-3 tsp. of it while grinding.
Step 4 : In a blender add all the ingredients along with salt and grind it to a smooth paste.
Step 5 : Finally temper with mustard, urad dal, curry leaves and red chillies.
COCONUT CORIANDER CHUTNEY
Recipe Cuisine: Indian | Recipe Category: Side dishPrep Time: 10 mins | Cook Time : 5 mins. | Serves: 4 | Author: Aruna Manikandan
This is a flavorful chutney with coconut and coriander. This goes well with Idli and Dosa.
Ingredients
- 1 1/2 cups of grated coconut
- 1 cup of loosely packed coriander leaves
- 3-4 green chillies
- A small piece of tamarind - soaked in boiling water
- A small piece of ginger
- Salt
To temper
- 1 tsp. of mustard seed
- 1/2 tsp. of urad dal
- A sprig of curry leaves
- 2-3 round Chilli - Optional
Method
- Extract the juice from the tamarind
- In the blender add all the ingredients along with the tamarind extract and grind it well.
- Add sufficient water until you get the correct consistency.
- Check for salt and finally transfer it to a bowl
- Heat oil in a pan, add mustard seeds , when it splutters add urad dal,curry leaves and chilli . Saute for a min.
- Finally add it to the chutney and Mix it gently
Notes
- Comparatively when soaking the tamarind in hot water you can extract the juice sooner than soaked in cold water.
- Adjust the green chillies according to the spiciness.
